Recipe: "Rainbow" Sauerkraut

This
is a bottle of vinegar. (Good, glad we got that cleared up.) And
while I love vinegar for cleaning my bathroom and
my baby,
I won't let it get anywhere near my sauerkraut.

We
are being told these days about how important it is to eat
probiotics--so we are consuming more yogurt and popping probiotic
pills. And while these are great ways to get probiotics, there are
others, too. My preferred form is sauerkraut. Traditionally,
sauerkraut (like pickled cucumbers, carrots or beets) was made with
salt and/or whey not vinegar. Vinegar pickles
(besides being less delicious) do not have any probiotics.

The
recipe I am giving you is a fun variation on traditional green
cabbage sauerkraut. (If you want a recipe for straight up sauerkraut
check out my awesome friends awesome post.)
This recipe I am giving you is an alternative-- fun, delicious,
full or good living little things, and... rainbow!

"Rainbow"
Sauerkraut

You
Will Need:

1
large green cabbage

3
colored beets (I used an orange, a pink, and a purple)

2
tbs. sea salt

To
start out, make sure you have a clean, wooden cutting board and a
good sharp knife. Set the cabbage onto the cutting board.

Set
thinly sliced cabbage into a large bowl. Sprinkled two tablespoons
Celtic sea salt over top.

Mix
together with your hands. Set aside.

Next,
gather your delicious beets onto the cutting board.

With a handheld grater, remove the outer layer from each beet. With
a cheese grater, grate each beet individually and place in
separate bowls. Set aside.

Next,
use a heavy object (I used a potato masher) to pound the green
cabbage to release its juice. (You can alternate between letting the
cabbage sit on its own and "sweat" out the juice, or you
can pound it--either way works.)

When
the cabbage is thoroughly moistened and you are getting sprayed with
juice, it's ready to put into mason jars. Alternately layer in the
beets into separate jars mixed with green cabbage. Push down so that
the juice comes up over the top. (Note: This is important!
This fermentation process needs to be anaerobic--no air should
be touching the cabbage/beet mix. For mine I checked back about
every day or so to make sure the juice was covering the cabbage. If
it wasn't, I just pushed it back down under). Leave at room temp for
at least one week (or longer--depending on how strong you want it.)

Transfer
to cold storage. Good with sausage, soup,
salad, sandwiches---EVERYTHING! The more probiotics the merrier!
Enjoy!

I loved saurkraut growing up. It's something I haven't remembered to serve in a long time. Maybe I can teach the kids to love this version. So fun! If you haven’t already, I'd love for you to visit my Gluten-Free Monday party at OneCreativeMommy.com and link up this and any other GF idea you would like to share. I hope to see you there.

I love sauerkraut too. Thanks for sharing this wonderfully simple recipe for fermented kraut for Farmgirl Friday! I need to go find some local cabbage and beets. My hens have been eating them up this week in the garden... I look forward to trying this. It looks so pretty.

Way fun! Thanks for sharing this on 'Or so she says...' at last week's link party! I would love to have you add the party to your list and stop back to share more of your great ideas. There's actually a party going on right now (it's every Saturday through Tuesday.) Thanks a bunch! ~ Mariel www.oneshetwoshe.com

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Meet the Author

My name is Jacquelyn Byers. I am a home-birthing, baby-wearing, food-loving, ec-ing, Weston Price-following crunchy momma to this baby girl we call Little Owl. Here you will find my ramblings. I am many things: a wife, a mother, a dancer, a book lover, a self-educated nutrition geek, a cook and a thinker. Little Owl is a crazy, crazy kiddo with lots of attitude. Join in our adventures.